Wine preservation system using a central vacuum

ABSTRACT

An apparatus for the preservation of still beverages is disclosed. The apparatus includes a vacuum tank capable of maintaining a standing vacuum. The apparatus also includes a vacuum pump connected to the vacuum tank. The vacuum pump reduces the pressure in the vacuum tank to create the vacuum. A vacuum line is connected to the vacuum tank, and at least one valve head is connected to the vacuum line for receiving a bottle having a stopper placed therein. The valve head exposes the bottle and stopper to a vacuum. Upon exposure to the vacuum, air in the bottle is substantially evacuated and is prevented from reentering the bottle by the stopper.

CROSS-REFERENCE TO RELAtED APPLICATIONS

The present application is a divisional of U.S. application Ser. No.10/645,149, filed Aug. 21, 2003 now U.S. Pat. No. 6,886,605.

BACKGROUND OF THE INVENTION

1. Field of the Invention

The present invention is directed to an apparatus for preserving stillbeverages. More particularly the present invention is directed to anapparatus for the preservation of wine through the removal of air from apreviously opened bottle.

2. Description of the Prior Art

It is well known that wine spoils quickly when oxidized through exposureto air. In short, wine+air=vinegar. On the producer/supplier side, muchtime and money is spent in the quest for the ideal closure, one thatseals and protects bottled wine from spoilage, while still allowing wineto benefit from bottle aging. Closures range from traditional cork, tosynthetic materials, to screw caps. But on the retail/consumer side, theoptions for preserving wine, once opened, are few. If a bottle is notfinished, it can be adequately maintained at room temperature forseveral hours—and usually no more than a day or two at most—beforedeveloping noticeable off flavors. Refrigeration may in some instancesextend the useful life of an opened bottle, but again by now more thanseveral days. The downside to refrigeration is that, when served belowtheir optimal temperature, over-chilled wines often taste dead andlifeless.

One known method for the preservation of wine in a bottle is to evacuatethe air space above the liquid once some of the wine has been consumedand then seal the bottle with a stopper. One system for accomplishingthis is the Vac-U-Vin™ system. The Vac-U-Vin™ system requires a specialstopper to be placed in the bottle neck. This stopper has a slit thatacts as a non-return valve. The valve opens if a vacuum is created abovethe stopper to allow air to be sucked out of the bottle but closes againas soon as the external pressure is greater than the pressure inside thebottle. To create a vacuum above the stopper, a manual suction pump isused. This operates satisfactorily, but pump operation is time-consumingand strenuous if an adequate level of vacuum is to be produced in thebottle. It has been observed that the maximum vacuum that can beachieved using the Vac-U-Vin™ pump is approximately 17 in-Hg. There isalso no convenient or accurate method of determining when a suitablevacuum level has been achieved.

U.S. Pat. No. 4,684,033 describes another known method of preservingwine in an opened wine bottle by inflating a bladder inside the bottleto fill the space above the liquid and to prevent oxygen from reachingthe wine. To do this is a time-consuming operation, which requiresconsiderable manual dexterity in introducing a deflated bladder into thebottle and then inflating it. This method also requires that the bladderbe removed, washed, and cleaned after each use.

Another option for preserving an opened bottle of wine involves pouringthe contents of the opened bottled into a smaller bottle, decanter orthe like having less airspace above the wine, inserting an airtightstopper and then storing. Finally, the air in an opened bottle may bereplaced with a layer of inert gas, such as nitrogen, and stored. In onesuch system as described in U.S. Pat. No. 4,475,576, a stopper isinserted into a bottle to replace the cork and remain with the bottlefor the lifetime of the wine. The stopper is provided with passagewaysand valves to permit the bottle to be pressed against a contact-operateddispenser head, directing a blast of inert gas such as Argon into thebottle to expel at first air, and subsequently a mixture of air andArgon or other inert gas, until the percentage of oxygen is so low asnot to represent a threat to the wine.

On the commercial consumption side, however, none of these solutions areadequate. For instance, in restaurants, wine bars and the like wherewine is served by the glass, the problem of wine preservation is greatlymagnified by the sheer number of bottles. Spoilage accounts for wasteand lost profits when opened bottles of wine are not consumed beforetheir useful shelf life. This often limits the selection of winesoffered by the glass to those that are either (a) relatively inexpensiveor (b) so popular that they are virtually guaranteed to be consumedshortly after opening (e.g. Chardonnay, Merlot, etc.). There is littleincentive for expensive wines, older vintages, or lesser-known varietalsto be offered where the chance of unfinished bottles and spoilage isgreat. It is impractical, particularly in a busy restaurant or bar, forservers to use any of the previously mentioned methods to preserveopened bottles of wine. Evacuating air from a bottle using a hand pumpsuch as the Vac-U-Vin™ is time-consuming and inconsistent. A bartenderis unlikely to take the time required to properly vacuum seal a bottleof wine by hand when there are customers waiting to be served. And ifthe pumping and sealing is delayed, the damage to the wine from exposureto air is already done.

Decanting and storing opened wine in smaller vessels is even moreunrealistic in the commercial setting. And while inert gas systems finduse in some retail serving establishments, such systems can be quiteexpensive due not in the least part to the continued consumption of theinert gas. Inert gas systems are also impractical due to their bulk andthe space required to install and maintain such a system, in which eachbottle of wine requires its own stopper and tap for dispensing thestored wine.

Mechanical pump systems located at the bar are expensive, slow, andnoisy. One mechanical system is described in U.S. Pat. No. 5,215,129 andhas been commercialized as “Le Verre de Vin” (the glass of wine) system.The system comprises a self-contained wall-mounted unit, which receivesa wine bottle. Pressing the wine bottle into a housing and closingelectrical contacts housed therein starts a pump. Once the contacts areclosed, the pump begins to draw air in the bottle through a stopperhaving a one-way valve.

While the Verre de Vin system can be used to evacuate air from a bottleof wine, it has some inherent operational—as well ascommercial—drawbacks. Initially, because the system is designed withouta vacuum tank, the pump must cycle on and off with each depression ofthe housing. This creates at least three interrelated problems.Initially, the pump is noisy and can be annoying to patrons of theestablishment in which such a device is installed. Secondly, the pumpcan only be started and stopped a predetermined number of times over aset period. Any more frequent actuation can result in the failure of themotor. According to the specifications, the Verre de Vin system canevacuate no more than fifteen bottles over a five-minute period. In abusy bar setting, this number can easily be surpassed, resulting inpartially consumed bottles being left un-evacuated. Third, because thereis no storage tank to maintain a vacuum in the system, there is a delaybetween the actuation of the pump and the drawing of a vacuum on thebottle. This is a result of the pump having to also evacuate air fromthe line between the pump and the bottle. It has been observed that inorder to achieve a vacuum of 22 in-Hg in a half-empty, standard 750 mlwine bottle using the Verre de Vin system requires 12 seconds. In a busysetting in which customers are waiting to be served, a bartender isunlikely to take this time to evacuate a bottle of wine between eachpour, leading to partially-consumed bottles of wine being left exposedto air. Finally, due to the size and single-user nature of the Verre deVin system, the owner of a bar or other establishment is forced tosacrifice precious bar space for mounting or housing the device in acentral location accessible throughout the service area. These and otherproblems make the Verre de Vin system a less than ideal solution.

Accordingly, there is a need for a simple, fast, low-cost system,capable of supporting multiple users, that can be easily implemented byrestaurants and bars to enable such establishments to open a greatervariety of wines for their “by the glass” consumers without fear ofspoilage or suffering economic loss.

SUMMARY OF THE INVENTION

One embodiment of the present invention is directed to an apparatus forthe preservation of still beverages. The apparatus includes a vacuumtank capable of maintaining a standing vacuum. The apparatus alsoincludes a vacuum pump connected to the vacuum tank. The vacuum pumpreduces the pressure in the vacuum tank to create the vacuum. Theapparatus further includes a vacuum line fluidly connected to the vacuumtank. At least one valve head is connected to the vacuum line andinterfaces with a bottle having a stopper placed therein. The valve headalso includes an actuator, whereupon actuation, air in the bottle isevacuated by exposure to the vacuum and is prevented from reentering thebottle by the stopper.

A further embodiment of the present invention is directed to a method ofpreserving still beverages. The method includes inserting a stopperhaving a one-way valve into a bottle and inserting the stoppered bottleinto the valve head of an apparatus to substantially evacuate air fromthe bottle. The apparatus has a vacuum tank for maintaining a standingvacuum, a vacuum pump connected to the vacuum tank for reducing pressurein the tank to create the vacuum, a vacuum line connected to the vacuumtank, and a valve head connected to the vacuum line. Actuating the valvehead permits the application of the vacuum in the vacuum line to thebottle to substantially evacuate air contained therein.

Another embodiment of the present invention is directed to a valve headhaving a handle for gripping the valve head and for transmission of avacuum from a vacuum line to the valve head. The valve head alsoincludes an interface for receiving a bottle and a valve body forconnection of the handle and the interface. Further, the valve headincludes a valve stem having first and second positions and having avalve seat for fluid isolation of the interface from the handle when thevalve stem is in a first position. The valve head also includes anactuator for transmission of energy to the valve stem to move the valvestem from a first position to a second position, wherein upon movementof the valve stem from the first to the second position, the interfaceand the handle are in fluid communication.

The various features of novelty that characterize the invention arepointed out in particularity in the claims annexed to and forming a partof this disclosure. For a better understanding of the invention, itsoperating advantages and specific objects attained by its uses,reference is made to the accompanying descriptive matter in whichpreferred embodiments of the invention are illustrated.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a schematic diagram of one embodiment of the presentinvention;

FIG. 2 is a profile view of a valve head attached to a bottle of wineaccording to one aspect of the present invention;

FIG. 3 is a bottom view of a valve head according to another aspect ofthe present invention;

FIG. 4 is a cross-section view of a valve body including a valve stemaccording to another aspect of the present invention; and

FIG. 5 is a perspective view of a stopper according to another aspect ofthe invention.

DETAILED DESCRIPTION OF CERTAIN PREFERRED EMBODIMENTS OF THE INVENTION

FIG. 1 depicts a wine preservation system 10 according to one embodimentof the present invention. The wine preservative system 10 may be dividedbetween a remote/central area 12 and a service area 14. Theremote/central area 12 includes a vacuum pump 16 which may beelectrically powered. The pump 16 takes suction on the vacuum tank 18drawing any air from the vacuum tank 18 until a desired standing vacuumlevel is achieved. The vacuum level is preferably registered by a vacuumgauge 24. The vacuum gauge 24 and/or the vacuum tank 18 is/are connectedto the pump 16 via a pump feedback mechanism 26.

The feedback mechanism 26 stops the pump upon reaching the desiredvacuum level in the vacuum tank 18. The feedback mechanism may be anadjustable electrical, pneumatic, hydraulic, or the like type offeedback element for starting and stopping the pump according to thevacuum level in the vacuum tank 18. It has been determined that atvacuum levels above 25 in-Hg, gases entrained in the wine tend to bereleased, causing bubbling of normally still wine. This effect isgenerally not desirable and may in fact have deleterious effects onwine. Accordingly it is preferable that the vacuum level in the system10 does not exceed 25 in-Hg. In a preferred embodiment, a standingvacuum is maintained between about 17–25 in-Hg, most preferably betweenabout 22–24 in-Hg. It has been observed that a bottle of winevacuum-sealed to 22–24 in-Hg can last up to two weeks without anynoticeable degradation due to oxidation.

The vacuum tank 18 is connected to a vacuum line 20 that traverses theremote/central and service areas. The vacuum line 20 may be divided by amanifold 30 to service a plurality of valve beads 22 in one or moreservice areas 14. In FIG. 1, the manifold 30 is shown in a service area14, however, its location may be in either a service area 14 or theremote/central area 12 as desired by the user. The remote/central areamay be in the basement of an establishment, storeroom, or some othersuitable location that is remote from where patrons are likely tocongregate. Remote locations of this sort are commonly used inrestaurants and bars for beer kegs. The kegs are stored remotely andconnected by hoses to taps at the bar for dispensing of the beercontained therein. Similarly, the tank 18 and the pump 16 components ofthe present wine preservation system may advantageously be locatedremotely.

In order to prevent wine, contaminants, etc. from entering the vacuumtank 18, a trap or filter 32 may be placed anywhere in-line between thetank and valve heads. Further, additional vacuum lines 30 and valveheads 22 may be added by direct connection to the tank, manifold, orvacuum line. As more lines are added, the overall efficiency of thesystem is increased due to the increase in volume. And the addition ofvalve heads 22 makes the wine preservation system of the presentinvention a multi-user system. One remote/central vacuum tank 18 andpump 16 can support multiple valve heads 22 located at multiple serviceareas 14. Because of the minimal space requirements of valve head 22 andits vacuum line 30 relative to the pump 16 and vacuum tank 18, thepresent system does not take up valuable space in a service area 14.

In operation, when power is provided to the pump 16, it begins toevacuate air from the vacuum tank 18 and the connected vacuum lines 20until a desired vacuum level is reached. Because of the size of thevacuum tank 18 and the length of the vacuum lines 20, it may initiallytake a few minutes to achieve the desired vacuum level in the system 10.With the valve heads 22 closed to insure that no air leaks into thesystem, the pressure in the tank 18 is drawn down to a desired cut-offpoint.

A valve head 22 according to one embodiment of the present invention isshown in FIG. 2 comprised of a handle 60, a valve body 62, an actuator64, and a bottle interface 66. In one embodiment of the presentinvention, the handle 60 serves two functions. Initially, the handle 60provides a convenient means for the user to grasp the valve head 22;secondly, it transmits the vacuum from the vacuum line 20 to the valvebody 62. The bottle interface 66 seals releasably with a stopper 45,which may be inserted into a wine bottle or other vessel as shown inFIG. 2.

In one embodiment of the present invention, the bottle interface 66 isformed having a substantially frustum shape (truncated cone). The base,or larger diameter section, has a recess 80 for accepting a wine bottleas shown in FIG. 3. The smaller diameter truncated portion of the coneshape may be directly connected to the valve body 62, or connected tothe valve body 62 via a tube 82 as shown in FIGS. 2 and 4. The recess 80of the bottle interface 66 receives a one-way stopper 45 and forms asubstantially airtight seal between the stopper 45 and the bottleinterface 66.

The valve body 62 includes a valve stem 72 shown in FIG. 4. The valvestem 72 is preferably spring-biased to the normally closed position.This ensures that upon release of the actuator 64 by the user, the valvestem 72 and an associated valve seat 76 will return to a closedposition, thereby maintaining the system vacuum. Other valves may alsobe used without departing from the scope of the present invention.

In one embodiment of the present invention, the valve body 62 has avacuum relief port 70. The vacuum relief port 70 allows for equalizationin pressure between the atmosphere and an area above the stopper 45 inthe bottle interface 66. Without such equalization of pressure, it maybe difficult to remove the bottle interface 66 from the stopper 45 andthe bottle 1, following the application of a vacuum to the valve head22, as the bottle 1 and stopper 45 may be suctioned to the valve head22.

In a further embodiment of the present invention, the valve body 62includes a valve stem 72 having a reduced diameter portion 74 and avalve seat 76. In operation, when the valve stem 72 is in a first closedposition, the reduced diameter portion 74 permits airflow between thevacuum relief port 70 through the valve body 62 and into the bottleinterface 66. This enables the equalization of pressure between theatmosphere and an area above the stopper 45 when placed in the bottleinterface 66. At the same time, the valve seat 76 prevents flow betweenthe system vacuum and the atmosphere or the remainder of the valve body.When the valve stem 72 is moved into a second open position, the vacuumrelief port 70 is covered by a portion of the valve stem 72 and sealedto prevent airflow between relief port 70 and the bottle interface 66.At the same time, the valve seat 76 connected to the valve stem 72 isdisplaced axially. Upon the movement of the valve seat 76 along itsaxis, the reduced diameter portion 74 is projected through an openingcreated by the movement of the valve seat 76. It is preferable that thevalve seat 76 has a larger diameter than the reduced diameter portion 74of the valve stem 72. This difference in diameter provides a flow pathfor the air to be evacuated from the bottle 1. Because the bottleinterface 66 and the stopper 45 are exposed to and in fluidcommunication with the vacuum of the system 10, air in the bottle 1 isdrawn through the stopper 45, through the bottle interface 66, throughthe valve body 62 and into the vacuum line 30. Because the vacuum reliefport 70 is covered during vacuum operation there is no communicationbetween the vacuum of the system and the atmosphere.

The valve head 22 is adapted to interface with a one-way bottle stopper,such as that commercially available and used in the Vac-U-Vin™ system.FIG. 5 depicts one such stopper 45. As explained above, the stopper 45seals releasably with the bottle interface 66 of the valve head 22. Thestopper 45 is comprised of a reed valve 54, a vacuum seal 52, a flange46, a neck portion 48 and bottle seal rings 50. The reed valve 54prevents the flow of air from the atmosphere from entering the bottle.The differential in pressure between the atmosphere and the interior ofthe bottle, when under a vacuum, force the reeds of the reed valve 54 tocompress against each other and form a seal. Upon application of avacuum to the bottle interface 66 of the valve head 22, and thereby tothe stopper 45, air will be drawn out of the bottle 1 through the reedvalve 54. The flange 46 ensures that the stopper 45 is not forced intothe bottle or drawn into the bottle by the vacuum created therein. Theneck portion 48 of the stopper 45 is inserted into the bottle andstabilizes the connection of the stopper 45 in the bottle as well asforms a seal around the opening in the bottle. Finally, the bottle sealrings 50 assist in ensuring that there is an airtight seal between thebottle and the stopper 45.

By placing the recess 80 of the bottle interface 66 over a wine bottlewith a stopper 45 already inserted, a releasable seal is formed betweenthe bottle interface 66 of the valve head 22 and the vacuum seal 52 ofthe stopper 45. Subsequent actuation of the actuator 64 subjects thearea of the bottle interface 66 above the stopper 45 to a vacuum. Thecreation of the vacuum above the reed valves 54 creates a pressuredifferential between the vacuum in the bottle interface 66 and thepressure in the bottle 1. This pressure differential causes air in thebottle 1 to flow out through the reed valves until the pressure in thebottle 1 equalizes with the vacuum level in the system. Because of thelarge differential in relative volumes between the bottle 1 and thesystem 10, the contents of the bottle can be rapidly placed under avacuum to preserve its contents.

It has been observed that a system as described above having a 95 litervacuum tank can impart a vacuum of 22 in-Hg and thereby substantiallyevacuate the air in a standard 750 ml bottle of wine that isthree-quarters full (i.e., following the dispensing of approximately oneglass) in approximately 1.5 seconds. In a 750 ml bottle that isapproximately one-half full, the air can be substantially evacuated inapproximately 2.5 seconds, and in a bottle that is one-quarter full(i.e., having approximately one glass of wine remaining), the air can besubstantially evacuated in approximately 3.5 seconds. Because of thespeed and ease of use of the present system, it is far more likely to beused in a busy setting than other wine preservation systems and methods.

As air is drawn from a series of bottles, the pressure in the systemwill begin to rise and the vacuum level in the vacuum tank 18 will beginto decrease. This pressure increase is sensed by the pump feedbackmechanism 26 and upon reaching a predetermined minimum value of standingvacuum, the pump 16 is switched on and again draws down the vacuum inthe vacuum tank 18 to a desired level. As described above, a preferredrange for the standing vacuum is between about 17–25 in-Hg, mostpreferably between about 22–24 in-Hg.

The wine preservation system of the present invention overcomes theproblems associated with the prior art though the use of a single,centrally located vacuum system supporting one or more valve heads foruse in the wine serving area(s). According to one embodiment, thepresent invention allows for multiple users at the sane time. Rapid,consistent vacuum pressure is applied to every bottle, every time. Thesystem provides essentially noise-free operation at the valve head andis quieter and simpler to use than commercially available mechanicalpump systems located at the bar/service area. Further, the system ischeaper to operate, faster and less intrusive than such mechanical pumpsystems or preservation systems using inert gases.

Thus the present invention, its objects and advantages are realized, andalthough certain preferred embodiments have been disclosed and describedin detail herein, its scope and objects should not be limited thereby;rather its scope should be determined by that of the appended claims.

1. A valve head for interfacing with a stopper placed in an open winebottle, the contents of which are to be preserved, comprising: a handlefor gripping the valve head; a vacuum line for supplying a vacuum to thevalve head; an interface for receiving a stopper placed in the mouth ofan open wine bottle; a valve body connecting said vacuum line and saidinterface; a valve stem having first and second positions and having avalve seat for fluid isolation of said interface from said vacuum linewhen said valve stem is in said first position; and an actuator fortransmission of energy to said valve stem to move said valve stem fromsaid first position to said second position, wherein upon movement ofsaid valve stem from said first to said second position, said interfaceand said vacuum line are in fluid communication.
 2. The valve head ofclaim 1 wherein said actuator is spring biased and wherein upon releaseof said actuator the valve stem moves from said second to said firstposition.
 3. The valve head of claim 1 further comprising a vacuumrelief port connecting the interface to the atmosphere and permittingthe equalization of pressure.
 4. The valve head of claim 3, wherein uponmovement of said valve stem from said first to said second position,said vacuum relief port seals to prevent fluid communication betweensaid interface and the atmosphere.
 5. The valve head of claim 3, whereinupon movement of said valve stem from said second position to said firstposition, said vacuum relief port establishes fluid communicationbetween said interface and the atmosphere.